Serves: 4 Preparation time: 15 minutes Cooking time: 1 hour Cost per serving: £1.32 Suitable for freezing 2 teaspoons vegetable oil 500g lean pork chunks (such as leg or shoulder) 1 large onion, chopped 2 garlic cloves, crushed 2 carrots, sliced 250g swede, chopped 250g potatoes, chopped 1 OXO chicken stock cube 100g ready-to-eat dried apricots, halved if large ¼ teaspoon ground ginger 2 teaspoons dried mixed herbs 2 tablespoons cornflour, blended with 2 tablespoons of water Chopped fresh parsley or coriander, to garnish Salt and freshly ground black pepper
1 Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. 2 Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the pork chunks, letting them sear and brown before turning them over. Cook for 3-4 minutes until browned on all sides. 3 Add the onion, garlic, carrots, swede and potatoes, stirring well. Pour in 450ml (3/4 pint) water. Bring up to the boil, then crumble in the OXO chicken stock cube. Add the apricots, stir in the ginger and mixed herbs, then cover with a tight-fitting lid. Transfer to the oven and bake for 1 hour. 4 Stir the blended cornflour, then add it to the casserole, stirring until thickened. Cook for 2-3 minutes. Serve, garnished with chopped fresh parsley or coriander. Cook’s tips: If you don’t own a flameproof casserole dish, just brown the pork in a frying pan before transferring it to a regular casserole with the other ingredients. This recipe would work beautifully in a slow cooker. Just follow the manufacturer’s instructions – then come home to a fabulous one-pot meal. GDA’s 250cals-18% 18.3g sugar-20% 8.8g fat-13% 2.2g sat fat-11% 0.8g salt -13% Recipe courtesy of OXO